 | | Directions |
- Cut 7 tablespoons butter into small pieces and refrigerate. Melt the remaining 1 tablespoon in a heavy skillet.
- Add onion, cook 3 - 4 minutes, stirring occasionally. Salt and pepper livers and add to onions. Cook about 3 minutes each side, or until centers are just slightly pink. Don't overcook. Stir in garlic, herbs and brandy. Cook 3 minutes.
- Let cool for several minutes, then put into food processor. With processor running, add butter a few pieces at a time. Process until smoothly pureed. Taste for seasoning.
- Spoon into a bowl, cover and chill to firm up and develop flavor. Serve cold or at room temperature, on crackers, toast or crusty bread.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: food processor, skillet
Servings: 16
Serving Size: 2 tablespoons
|  | | Ingredients | | - | | 8 ounces butter |
| - | | 1 pound chicken livers, trimmed |
| - | | 1 small onion, finely chopped |
| - | | 1 clove garlic, minced |
| - | | 1/2 teaspoon dried thyme or marjoram |
| - | | 1/4 cup brandy, cognac or sherry |
| - | | salt and pepper |
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